Easy Cranberry Pumpkin Muffins

Easy Cranberry Pumpkin Muffins are a delightful combination of seasonal flavors, perfect for breakfast, snacks, or even dessert! The sweet-tart cranberries complement the warm, comforting taste of pumpkin, creating a deliciously moist muffin that’s sure to please everyone.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 174
• Protein: 3g
• Carbohydrates: 29g
• Fat: 6g
• Fiber: 1g
• Sugar: 9g
• Sodium: 154mg

Why Make This Easy Cranberry Pumpkin Muffins

These muffins are not only simple to prepare but also integrate the best flavors of fall. They are perfect for cozy mornings or festive occasions, and their vibrant color and aroma make them an inviting treat. Plus, they use wholesome ingredients, making them a healthier alternative to store-bought snacks. Whether enjoyed fresh from the oven or at room temperature, they’re sure to brighten your day!

How to Make Easy Cranberry Pumpkin Muffins

Follow these easy steps to whip up a batch of delicious Easy Cranberry Pumpkin Muffins that will become a staple in your recipe collection.

Ingredients:

• 1 cup pumpkin puree
• 1 cup fresh cranberries (or dried cranberries)
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners to prevent sticking.

Step 2: Mixing Wet Ingredients

In a large bowl, combine the pumpkin puree, both sugars, vegetable oil, eggs, and vanilla extract. Mix until the mixture is smooth and well-blended.

Step 3: Mixing Dry Ingredients

In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This dry mix is essential for adding structure and flavor to your muffins.

Step 4: Combining Ingredients

Gradually add the dry ingredients to the wet mixture. Stir gently until everything is just combined—don’t overmix! Fold in the cranberries until evenly distributed throughout the batter.

Step 5: Pouring into Muffin Tin

Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow room for rising.

Step 6: Baking

Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. The muffins should be lightly golden on top and smell heavenly!

Step 7: Cooling

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm for a delightful treat!

How to Serve Easy Cranberry Pumpkin Muffins

These muffins are perfect on their own but can also be served with a spread of cream cheese or butter for an indulgent touch. Pair them with a warm cup of coffee or spicy chai tea to elevate your snack time.

How to Store Easy Cranberry Pumpkin Muffins

Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins for up to 3 months. Just let them cool completely, wrap them tightly in plastic wrap, and place them in a freezer-safe bag.

Expert Tips for Perfect Easy Cranberry Pumpkin Muffins

1. Use Fresh Cranberries: Fresh cranberries provide a tartness that balances the sweetness well. If using dried cranberries, consider reducing the sugar in the recipe slightly.
2. Don’t Overmix: Mix until just combined for tender muffins. Overmixing can lead to tough muffins.
3. Add Nuts: For extra crunch and flavor, consider adding chopped walnuts or pecans to the batter along with the cranberries.
4. Flavor Enhancements: A dash of orange zest can brighten the muffins and add a lovely citrus aroma.
5. Testing for Doneness: Oven temperatures can vary, so start checking your muffins a few minutes before the time is up.

Delicious Variations

• Chocolate Chip Cranberry Muffins: Add a 1/2 cup of chocolate chips for a decadent twist.
• Spiced Up Version: Incorporate 1/4 teaspoon of ground ginger or cloves for an extra layer of warmth and spice.
• Healthier Option: Substitute half of the all-purpose flour with whole wheat flour for a nutty flavor and added fiber.

Frequently Asked Questions

1. Can I make these muffins gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend. Ensure that the baking powder and other ingredients are also gluten-free.

2. Can I use canned pumpkin instead of fresh?

Absolutely! Canned pumpkin puree is a convenient option and works great in this recipe. Just make sure it’s pure pumpkin with no added sugar or spices.

3. How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are ready. If not, bake them for a few more minutes.

4. Can I add other fruits to the muffins?

Yes! Apples or pears can also work well if you want to change things up. Just be sure to adjust the sugar depending on the sweetness of the fruit.

5. What should I do if my muffins come out too dense?

Overmixing can cause dense muffins. Be sure to mix until the ingredients are just combined, and check your leavening agents for freshness.

Conclusion

These Easy Cranberry Pumpkin Muffins are not only simple to make, but they also deliver a fantastic combination of flavors that you and your loved ones will enjoy. Their moist texture, comforting aroma, and delightful taste make them an ideal treat for any occasion—whether it’s breakfast, a snack, or dessert. So why wait? Gather your ingredients and give this tasty recipe a try; you won’t be disappointed!

Easy Cranberry Pumpkin Muffins

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• Author: lydia
• Total Time: 35
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Delightful muffins combining seasonal flavors of pumpkin and cranberries, perfect for breakfast, snacks, or dessert.

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Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 1 cup fresh cranberries (or dried cranberries)
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
2. In a large bowl, combine the pumpkin puree, sugars, vegetable oil, eggs, and vanilla extract.
3. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture. Stir gently to combine and fold in cranberries.
5. Divide the batter among muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Cool in the tin for a few minutes before transferring to a wire rack.

Notes

Serve warm with cream cheese or butter. Store in an airtight container for up to 3 days or freeze for up to 3 months.

• Prep Time: 15
• Cook Time: 20
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 174
• Sugar: 9g
• Sodium: 154mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg